English Trifle - cooking recipe

Ingredients

1 1/2 teaspoons gelatin powder
5 tablespoons water
1 cup raspberries (if using frozen, defrost before using)
1/4 cup sugar
1 cup your favourite vanilla pudding
1 cup heavy cream
1/4 cup sherry wine
1/4 cup water
6 ounces lady finger cookies
sliced almonds

Preparation

Sprinkle the gelatine over 3 tbsp of the water in a small bowl. Stir gently until just mixed.
Place the raspberries, sugar and remaining water into a pot and mash slightly with the back of a fork. Place over a medium low heat and gently stir to prevent burning until the mixture starts to steam. Then pour in the gelatine mixture and stir to incorporate. Take off the heat and pour into 5 or 6 serving glasses.
Whip the heavy cream in a large bowl until billowy and slightly thickened.
Mix the water and sherry in a shallow bowl and dip in the lady finger cookies to soften slightly. Cut to fit the serving glasses and layer into the glasses. Top with some of the vanilla pudding and lastly a layer of whipped cream. Sprinkle on some flaked almonds and some grated chocolate if you want, too.
Chill until needed.